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Patent Searching and Data


Matches 851 - 900 out of 10,073

Document Document Title
WO/2008/029672A1
Disclosed is a plastic water-in-oil emulsion which has excellent physical properties suitable for a layered wheat flour puffed food such as a pie, a croissant and a danish pastry, and which contains substantially no trans acid. Specifica...  
WO/2008/028112A2
The present invention provides puffed, crisp, cracker-like food products comprising at least two layers of baked dough defining at least one cavity, wherein said cavity is substantially defined by secured dough perimeter. Also provided a...  
WO/2008/026370A1
It is intended to utilize a tabletted product, which can stably sustain its shape, nutrients, color, flavor and texture, to processed wheat flour foods by adding a fruit juice or extract to tablets comprising sugar and starch as the main...  
WO/2008/028112A3
The present invention provides puffed, crisp, cracker-like food products comprising at least two layers of baked dough defining at least one cavity, wherein said cavity is substantially defined by secured dough perimeter. Also provided a...  
WO/2008/025674A1
The quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced. This deterioration can be counteracted by adding a phospholipase to the cake batter, as seen by an increased cake volume and improved cake prop...  
WO/2008/023269A2
A dough is described. The dough has a high percentage of rye flour, as well as gluten and optionally a gluten strengthener and/or an encapsulated acidifier. The use of emulsifiers in the preparation of rye flour doughs is also described.  
WO/2008/023269A3
A dough is described. The dough has a high percentage of rye flour, as well as gluten and optionally a gluten strengthener and/or an encapsulated acidifier. The use of emulsifiers in the preparation of rye flour doughs is also described.  
WO/2008/024907A2
Disclosed is process for formation of a baked fruit filled bar comprising omega-3 fatty acids and a carrier oil wherein the bar is stable for over 12 weeks at 85° F 50% relative humidity with no development of a fishy taste or aroma ove...  
WO/2008/024907A3
Disclosed is process for formation of a baked fruit filled bar comprising omega-3 fatty acids and a carrier oil wherein the bar is stable for over 12 weeks at 85° F 50% relative humidity with no development of a fishy taste or aroma ove...  
WO/2008/022092A2
The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final pro...  
WO/2008/019865A1
The present invention describes an aqueous foam comprising water, at least one polysaccharide and food-grade, interf acially active particles. The present invention also describes an indulgent shelf -stable foamed food product comprising...  
WO/2008/018983A2
A method of preparing pizza includes providing an at least partially baked crust with at least one topping. The crust and at least one topping are wrapped or covered with an impermeable cover and heated to a holding temperature above amb...  
WO/2008/018983A3
A method of preparing pizza includes providing an at least partially baked crust with at least one topping. The crust and at least one topping are wrapped or covered with an impermeable cover and heated to a holding temperature above amb...  
WO/2007/147565A1
An edible packaging comprises at least a mechanically comparatively stable outer cone and a mechanically comparatively stable inner cone, a space that is at least partially filled with an edible filling material being formed between said...  
WO/2007/144132A2
A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20 % SSS, 5 to less than 20 % SUS, 5 to less than 25 % SSU, 10 to 39 % SU2 and at least 20 % U3, wherein S is a saturated fatt...  
WO/2007/144132A3
A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20 % SSS, 5 to less than 20 % SUS, 5 to less than 25 % SSU, 10 to 39 % SU2 and at least 20 % U3, wherein S is a saturated fatt...  
WO/2007/141222A1
The invention relates to method for preparing a chocolate composition comprising at least 10% cocoa butter, said method comprising the steps of : (a) Preparing a chocolate mixture comprising at least 10% cocoa butter by admixing a chocol...  
WO/2007/138790A1
It is intended to provide a stick-type cake in a straight shape and a process for producing the same. A process for producing a stick-type cake from a string-type dough (10), which contains a cereal flour as the main component and has a ...  
WO/2007/139563A3
A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of non-leavened or leavened crusted product that is prepared by baking, frying, broiling or other heated-prepared flour or grain b...  
WO/2007/138406A1
Described is a bakery product (10) comprising an outside layer (12) based on flour and an inside layer (14) of filling also based on flour.  
WO/2007/137578A1
The invention discloses a mixture and a method of preparing gluten-free bread, enabling an easy, rapid and inexpensive procedure in order to obtain wholesome and nourishing gluten-free bread. Five necessary ingredients are combined to pr...  
WO/2007/138620A1
It is disclosed a foodstuff, in particular a pizza cone, in which a hollow structure (2) open at the top has a cone-shaped configuration and is designed to internally hold a suitable stuffing. The structure (2) is made of a flour-based d...  
WO/2007/136304A3
The invention relates to the food industry and catering trade, in particular to producing flour confectionery, in particular rusk products. The inventive method for producing rusk products is based on using yeast-leavened bread and consi...  
WO/2007/136891A3
Whole grain baked products and mixes having milled whole grain durum wheat are provided. Whole grain durum baked products and mixes utilize milled whole grain durum flour having a generally white-like color wherein durum particulate matt...  
WO/2007/137106A3
A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and ger...  
WO/2007/136304A2
The invention relates to the food industry and catering trade, in particular to producing flour confectionery, in particular rusk products. The inventive method for producing rusk products is based on using yeast-leavened bread and consi...  
WO2007060549B1
A method for preparing gluten- free dough comprising the step of foaming egg white, wherein the foaming is carried out in the absence of egg yolk, oil, fat and detergent in a receptacle comprising a material capable of forming a complex ...  
WO/2007/137016A3
A beverage bottle closure includes a cap, a cover, and a confection. The cap attaches to a beverage bottle and has a nub extending therefrom. The confection is molded onto at least a portion of the nub or stem member of the cap. The conf...  
WO/2007/130983A2
An edible substrate treated with an edible substrate enhancer and printed with an image. Methods for treating edible substrates with an edible substrate enhancer, and for printing an image onto the treated edible substrate are provided.  
WO/2007/124236A2
A frozen microwaveable dough product is disclosed which can be placed from the frozen state directly into a baking oven, such as a microwave oven, without "slack time," producing a baked bread product that is acceptable to consumers. Som...  
WO/2007/124427A3
A crisp that includes a resistant starch and a puffing agent, where the crisp has a total dietary fiber content of at least 10% by weight, as well as food products that include the crisp in combination with a base food.  
WO/2007/124427A2
A crisp that includes a resistant starch and a puffing agent, where the crisp has a total dietary fiber content of at least 10% by weight, as well as food products that include the crisp in combination with a base food.  
WO/2007/121217A2
A pizza includes a dough member and at least one topping disposed on the dough member. The dough member defines a substantially flattened shape and includes a central portion and a border portion. The central portion defines a perimeter....  
WO2006059892A8
The invention relates to a method for the production of non-fried snacks and to the product thus obtained, the main ingredients of which comprise: pregelatinised rice flour and corn flour, salt, sodium bicarbonate, fibre and, optionally,...  
WO/2007/121122A2
With the process for producing rice-based expandable pellets, an intermediary product is manufactured that is capable of being stored for up to about six months. These pellets can be later expanded into a food product, particularly a ric...  
WO/2007/114129A1
It is intended to provide a soy protein-containing food (a baked food) which can be used in a large amount as a substitute for wheat flour and has an excellent flavor without showing a coarse texture. It is also intended to provide a non...  
WO/2007/114719A1
A dried confectionery meringue formed from a meringue mixture having a pre- drying moisture level of between about 18% and about 30%, said mixture including a protein foaming agent, sucrose and at least one monosaccharide.  
WO/2007/113678A3
The present invention relates to a supplement mixture of ingredients naturally rich in vitamins and oligo-elements for gluten-free, cereal-based dietetic food destined for celiacs. The mixture of the invention is applied for both enrichi...  
WO/2007/111536A1
The invention relates to a method for producing a composite shaped confectionery consisting in filling the pans which are suitable to receive confectionery components and embodied in such a way that the shaped parts are provided with com...  
WO/2007/105947A1
The invention provides a method for finish-frying doughnuts in superheated steam having a flow rate in the range of from 1 to 20 m/s, at a temperature in the range of from 150-2500C and for a period of time in the range of from 1 to 5 mi...  
WO2006097415A8
A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infan- tis, Bifidobacterium longu...  
WO/2007/103753A1
Disclosed are methods for separating a fat-enriched fraction and a reduced-fat extract from soy materials. Also disclosed are a fat-enriched fraction, a crude oil, a degummed oil, soy gums, a reduced-fat soy extract, reduced-fat soy prot...  
WO/2007/101244A2
A shelf-stable cookie dough exhibiting marked reduction in the deleterious effects of aging at ambient and refrigerated temperatures is presented. The present sweet goods dough is formulated from common bakery ingredients in such a way t...  
WO/2007/101244A3
A shelf-stable cookie dough exhibiting marked reduction in the deleterious effects of aging at ambient and refrigerated temperatures is presented. The present sweet goods dough is formulated from common bakery ingredients in such a way t...  
WO/2007/097621A1
The invention relates to a device for separating a flowing medium mixture into at least two fractions, comprising rotating means (7) in the form of a rotating assembly of feed channels (6) for rotating the flowing mixture for separating,...  
WO/2007/091888A1
The present invention provides a cold-gelling thixotropic glaze composition having a Brix value in the range of 20-65; containing at least 0.1 wt.% and less than 2.5 wt.% of low methoxylated-amidated (LMA) pectin; and containing at least...  
WO/2007/084445A3
A food emulator for the production of an edible article that can substitute for a food item and that includes a carrier element formed of an edible material and an information element disposed on one or more surface of the carrier elemen...  
WO/2007/080436A1
Device for making in a negative mould (1) filled food products having thick mass base material (16). A negative mould (1) consists of a casing (10) or pockets (8) with at least one open base into which the base material (16) of the produ...  
WO2007013109A8
This invention consists of a natural food of exclusively vegetable origin, which has a perfect nutritional balance, giving such a quantity of proteins as to constitute a single meal. The different kinds of flours used, such as chick peas...  
WO/2007/075611A3
The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation site...  

Matches 851 - 900 out of 10,073